The F&B Controller is responsible for monitoring, analyzing, and controlling all food and beverage costs across the business. The role ensures effective inventory management, cost optimization, menu profitability, compliance with standard operating procedures, and accurate reporting to maximize overall F&B profitability while maintaining operational standards.

Key Responsibilities:1. Cost Control & Profitability

Monitor food cost, beverage cost, and overall F&B expenses against approved budgets.
Analyze daily, weekly, and monthly cost reports and investigate variances.
Ensure targeted gross profit margins are achieved across all outlets.
Recommend corrective actions to improve profitability and reduce unnecessary costs.

2. Inventory & Stock Management

Maintain accurate inventory records for all food and beverage items.
Conduct regular physical stock audits and reconcile inventory variances.
Monitor and control wastage, spoilage, breakage, pilferage, and over-portioning.
Track yield tests, cooking losses, and consumption patterns.

3. Purchasing & Vendor Coordination

Coordinate with the procurement team to ensure purchases are made through approved vendors.
Verify quality, quantity, and pricing of received goods.
Review supplier invoices, vendor performance, and purchasing trends.
Support cost-effective sourcing initiatives.

4. Recipe Costing & Portion Control

Implement and monitor standard recipes and portion sizes.
Work closely with kitchen teams to ensure recipe compliance.
Update recipe costing based on market price fluctuations.
Monitor portion control to minimize food cost variances.

5. Menu Engineering & Pricing

Conduct menu costing and profitability analysis.
Identify high-cost and low-margin items and recommend improvements.
Support menu revisions, promotional pricing, and new menu launches.
Assist management in developing profitable menu strategies.

6. MIS & Reporting

Prepare and submit daily, weekly, and monthly MIS reports.
Analyze consumption trends and provide actionable business insights.
Maintain accurate documentation and records for management review.
Support budgeting and forecasting activities.

7. Compliance & Audit

Ensure adherence to company SOPs, hygiene standards, and statutory requirements.
Maintain audit-ready documentation and records.
Support internal and external audits related to F&B operations.
Implement effective control measures to minimize operational risks.

8. Operational Coordination & Training

Coordinate with kitchen, service, stores, purchase, and accounts teams.
Support outlet managers in achieving cost control targets.
Conduct training sessions on inventory management and cost control best practices.
Promote cost-conscious operational culture across departments.

9. Banquet & Inter-Outlet Controls

Monitor inter-outlet stock transfers and internal consumption.
Track banquet costing, consumption, and variance reports.
Ensure proper documentation and approval of stock movements.

10. Continuous Improvement

Identify opportunities for process improvements and operational efficiencies.
Benchmark performance against industry standards.
Recommend systems, controls, and best practices to enhance profitability.

Qualifications & Experience

Bachelor's degree in Hospitality Management, Hotel Management, Commerce, Finance, or a related field.
3–7 years of experience in F&B Cost Control, Inventory Control, or Hospitality Finance.
Experience in restaurants, hotels, sports bars, lounges, or hospitality operations preferred.

Skills Required

Strong knowledge of food and beverage costing.
Inventory and stock management expertise.
Menu engineering and recipe costing knowledge.
Advanced MS Excel and MIS reporting skills.
Analytical and problem-solving abilities.
Attention to detail and accuracy.
Strong communication and coordination skills.
Knowledge of hospitality ERP/POS systems is an advantage.

Food Beverage Controller